Total Calories: 559
Split squash lengthwise and scoop out center, leaving wall 1/2-inch thick, and chop. Add onion and a pinch of saffron. Sauté in 1/4 cup butter for 5 minutes. Add yogurt and cardamom and simmer for 10 minutes. Add cream mixed with ground almonds, lemon juice, and salt. Simmer for 5 minutes. Place the mixture in squash shells, dot with remaining 1/4 cup butter, and sprinkle with coriander and pepper. Bake in a moderate oven (350°F) for 20 minutes.
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